Description
A quick and delicious Creamy Lemon Parmesan Shrimp recipe that combines tender shrimp cooked in a luscious sauce made with garlic, heavy cream, Parmesan cheese, and fresh lemon. Perfect for a weeknight dinner, this dish delivers bright citrus flavor balanced with rich creaminess, served in just 20 minutes.
Ingredients
Scale
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Heat the fat: Heat olive oil and butter in a large skillet over medium-high heat until hot and butter is melted.
- Cook shrimp: Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Then remove shrimp from skillet and set aside.
- Sauté garlic: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Simmer broth: Pour in chicken broth and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly and concentrate flavors.
- Make sauce: Stir in heavy cream, grated Parmesan cheese, fresh lemon juice, and lemon zest. Cook for another 2-3 minutes until the sauce thickens slightly.
- Combine shrimp and sauce: Return the shrimp to the skillet, toss gently to coat in the creamy sauce, and cook for an additional 1-2 minutes to heat through.
- Season and garnish: Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
- Use fresh lemon juice and zest for the best bright flavor.
- If you prefer a thicker sauce, cook it a bit longer until desired consistency.
- This recipe pairs well with pasta, rice, or crusty bread to soak up the sauce.
- Peel and devein shrimp before cooking for ease and best texture.
- Leftover shrimp can be stored in the refrigerator for up to 2 days.
